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Salad is a whole lot more than leafy green leaves, slices of tomato and bits onion drizzled with a flavorful dressing.
Salad can be a main dish with the addition of meat, poultry or seafood. Or it can be a side, mixed with an endless combination of vegetables, nuts and/or cheeses.
And salads don’t even have to be green – think pasta salad, potato salad, macaroni salad, tuna salad.
Then there are the fruit salads, ranging from a spinach and strawberry combination, to a light and airy ambrosia.
Finally, you can make or break a salad by what you put on it. Personally, I can’t think of a flavor of salad dressing that I do not like, but I know that homemade is best.
In our household, I make a lot of main dish salads, especially in the warmer months. Our favorites are Taco Salad and Greek Salad. If you want to know how I make mine, you’ll have to wait for The Sentinel’s next cookbook, which will be published May 18.
I’ll include those two recipes in the cookbook, which will also feature recipes sent in by readers.
I’m hoping you’ll take a few minutes to share your favorite salad recipes with all our readers in the next cookbook.
The categories are simple:
- Main Dish Salads
- Side Salads
- Fruit Salads
- Dressings
Most salads make a pretty picture, so if you have one of your favorites, send one along with your recipe.
As usual, sharing recipes could win you a prize! One recipe will be randomly selected from each category to win a $50 cash prize from The Sentinel.
Here are some guidelines for submitting recipes/instructions:
You may enter any and all categories, but please limit the number of recipes you send to three per category. If you send more, I’ll pick three to use in the cookbook and the rest will be used only as space allows.
You may use the entry form printed on the Food page or you may use other pieces of paper. Please type or neatly print your recipes. Emailed recipes are preferred, however, please spell out fractions (such as, one-third, rather than 1/3).
Please try to avoid using brand names unless it is crucial to use a particular brand.
Submit entries any time before April 29 to allow time for typesetting before the cookbook is published.
Submit recipes to me: Jane Cannon Mort, at The Sentinel, P.O. Box 588, Lewistown, PA 17044; or email to jmort@lewistownsentinel.com; or visit www.lewistownsentinel.com, click on “Submit news” at the top of the page and click on Cookbook Entries under the Food heading to submit via the Virtual Newsroom; or fax recipes to (717) 248-3481. You also may drop off entries at the office in Lewistown.
For more information, please call me at The Sentinel, 248-6741, or send an email to jmort@lewistownsentinel.com.
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Jane Cannon Mort is The Sentinel’s food editor.